Dairy-Free Vietnamese Tofu Scramble
A savory and protein-packed Vietnamese-inspired tofu scramble with lemongrass, chili, and soy sauce.
Ingredients
- 1 block (14 oz) Firm tofu, pressed
- 1 tbsp Vegetable oil
- 1 tbsp Lemongrass, minced
- 1/2 tsp Red chili, minced
- 1 tbsp Soy sauce
- 1/4 tsp Turmeric powder
- 1/4 cup Green onions, chopped
- 2 tbsp Cilantro, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 1 block (about 400 g) firm tofu, pressed, into a medium bowl. Use your hands to crumble the tofu into small, irregular pieces.
- 2Place a 25.4 cm skillet over medium-high heat (162.8°C / 163°C). Add the 1 tbsp vegetable oil to the hot skillet.
- 3Add the 1 tbsp minced lemongrass and the 1/2 tsp minced red chili to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
- 4Add the crumbled tofu to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly golden and slightly firmed up.
- 5Stir in the 1 tbsp soy sauce and the 1/4 tsp turmeric powder until the tofu is evenly coated.
- 6Cook for 1 more minute, stirring, allowing the flavors to meld.
- 7Remove the skillet from the heat. Stir in the 1/4 cup chopped green onions and the 2 tbsp chopped cilantro just before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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